Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 125.6
- Total Fat: 4.8 g
- Cholesterol: 7.1 mg
- Sodium: 561.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.4 g
View full nutritional breakdown of Pumpkin Soup calories by ingredient
Introduction
Where I live you can purchase a "Good Food Box" monthly. It basically is a box of locally grown fruits and veggies. The people who run this share cooking techniques and recipes using the produce in the box. That is where this recipe comes from.Note: The smaller "pie pumpkins" work better than the traditional "jack-o-lantern" type because they are less seedy, less stringly, sweeter, and have denser flesh.
Where I live you can purchase a "Good Food Box" monthly. It basically is a box of locally grown fruits and veggies. The people who run this share cooking techniques and recipes using the produce in the box. That is where this recipe comes from.
Note: The smaller "pie pumpkins" work better than the traditional "jack-o-lantern" type because they are less seedy, less stringly, sweeter, and have denser flesh.
Number of Servings: 6
Ingredients
-
Pumpkin, raw (2 lbs/907.18 g for recipe), 907.18 gram(s)
Onions, raw, 1 medium (2-1/2" dia)
Apples, fresh, 1 medium (2-3/4" dia)
Butter, unsalted, 1 tbsp
Canola Oil, 1 tbsp
Campbell's low sodium chicken broth, 3.5 cup
Milk, 1%, 1 cup
Granulated Sugar, 1 tsp
Salt, 0.5 tsp
Pepper, black, 1 tsp
Thyme, ground, 1 tsp
Directions
Serves 6 to 8. I assume it's 1 cup each if you are serving 6, but I am not sure. The nutritional info is based on 6 servings.
To prepare pumpkin:
- Place a folded towel on your cutting board to keep the pumpkin from rolling
- Using a sharp, large knife, cut off both ends of the pumpkin
- Set the pumpkin up on one of the flat ends
- Use a vegetable peeler or a sharp knife to remove the skin
- Cut the pumpkin down the middle and scoop the seeds out
- Chop it into small pieces, no larger than 1" X 1"
- Coarsely chop the onion
- Core and corsely chop the apple (the recipe called for peeled apple, but I used unpeeled in the nutritional info because I couldn't find unpeeled nutritional info)
- Place pumpkin, onion, apple, and 1/2 cup chicken broth in a large soup pot; cover and simmer about 20 minutes until veggies are very soft
- Cool slightly and press through a sieve, mash, or puree in a blender
- Return to pot, add remaining stock, sugar, salt, pepper, and thyme; bring to a boil
- Remove from heat, add milk and stir; heat through and adjust seasonings
Number of Servings: 6
Recipe submitted by SparkPeople user TURQUOISELILY.
To prepare pumpkin:
- Place a folded towel on your cutting board to keep the pumpkin from rolling
- Using a sharp, large knife, cut off both ends of the pumpkin
- Set the pumpkin up on one of the flat ends
- Use a vegetable peeler or a sharp knife to remove the skin
- Cut the pumpkin down the middle and scoop the seeds out
- Chop it into small pieces, no larger than 1" X 1"
- Coarsely chop the onion
- Core and corsely chop the apple (the recipe called for peeled apple, but I used unpeeled in the nutritional info because I couldn't find unpeeled nutritional info)
- Place pumpkin, onion, apple, and 1/2 cup chicken broth in a large soup pot; cover and simmer about 20 minutes until veggies are very soft
- Cool slightly and press through a sieve, mash, or puree in a blender
- Return to pot, add remaining stock, sugar, salt, pepper, and thyme; bring to a boil
- Remove from heat, add milk and stir; heat through and adjust seasonings
Number of Servings: 6
Recipe submitted by SparkPeople user TURQUOISELILY.